OENO IVAS 2019 banner
IVES 9 IVES Conference Series 9 Study of the aromatic oxidation markers of Tempranillo long aged wines

Study of the aromatic oxidation markers of Tempranillo long aged wines

Abstract

The aromatic quality of wines after a long aging period in bottle is one of key points for oenologists. The objective of this work is to determine the main representative aromatic compounds found in long aged wines from D.O.Ca. Rioja. This study was made by 32 wines from 1971 to 2010 vintages. Sotolon, acetaldehyde, phenylacetaldehyde, 1,1,6-trimethyl-1,2-dihydronaptalene (TDN), β-damascenone, Y-decalactone and Y-dodecalactone were determined as the most important oxidation markers by GC-MS analysis. Moreover, sensory analysis using triangular tests were performed from wines with and without the addition of the mentioned compounds. Four different concentrations of each odorant were added, as individual compounds and as mixtures. The additions were ranged from values close to the reference odour thresholds up to high level concentrations. The most identified aroma was sotolon, which is commonly associated to curry and coffee liqueur aromatic notes. Other oxidative compounds were easily detected by panellists, such as Y-decalactone (peach compote), Y-dodecalactone (ripe fruit). The mixtures of the odorants were most easily detected than the individual compounds. It should be noted that acetaldehyde and phenylacetaldehyde were rarely perceived and distinguished. 

Acknowledgments:

The authors would like to acknowledge the Ministerio of Economía, Industria and Competitividad and the Centro for the Desarrollo Tecnológico Industrial (CDTI) for their financial support, Proyecto VINySOST Programa Estratégico de Consorcios de Investigación Empresarial Nacional 2014 (CIEN) and Rioja Alta S.A. for the wine samples and its contibution.

DOI:

Publication date: June 23, 2020

Issue: OENO IVAS 2019

Type: Article

Authors

Ana Maria Mislata (1), Miquel Puxeu (1), Enric Nart (1), Elvira Zaldívar (2), Alejandra Ciria (3), 2 Antonio Tomás Palacios-García (2), Julio Sáenz (3), Raul Ferrer-Gallego (1) 

1. Centro Tecnológico del Vino – VITEC -Crtra. Porrera Km 1, 43730 Falset (Tarragona) Spain. 
2. Laboratorios Excell Ibérica S.L., C/ Planillo 12, Pabellón B, Pol. La Portalada II, 26006 Logroño, (La Rioja), Spain. 
3. Rioja Alta S.A., Av. Vizcaya, 8, 26200 Haro(La Rioja), Spain. 

Contact the author

">

Keywords

Sensory analysis, Odour threshold, Tempranillo, GC-MS 

Tags

IVES Conference Series | OENO IVAS 2019

Citation

Related articles…

Microclimatic differences in fruit zone of vineyards on different elevations of ‘nagy-eged hill’ in eger wine region, Hungary

The Bull’s Blood of Eger (‘Egri Bikavér’) is one of the most reputed red wines in Hungary and abroad, produced in the Northeastern part of the country.
Read More

Partial dealcoholisation of red wine by reverse osmosis-evaporative perstraction: impact on wine composition

Around the world, the alcohol content of wine has been steadily increasing; partly as a consequence of climate change, but also due to improvements in viticultural management practices and winemaking techniques [1,2]. Concurrently, market demand for wines with lower alcohol levels has increased as consumers seek to reduce alcohol intake for social and/or health reasons [3]. As such, there is increasing demand for both innovative methods that allow winemakers to produce ‘reduced alcohol wines’ (RAW) and a better understanding of the impact of such methods on the composition of RAW. This study therefore aimed to investigate compositional changes in two red wines resulting from partial alcohol removal following treatment by one such method, involving a combination of reverse osmosis and evaporative perstraction (RO-EP).

Read More

Estudio comparativo del potencial enológico de dos varietales tintos cultivados en la isla de Tenerife

En el presente trabajo se ha realizado un estudio comparativo entre los varietales tintos Listán negro y Negramolle en la Denominación de Origen Tacoronte-Acentejo. Se han determinado durante dos años

Read More

Blend wines made of Syrah, Marselan and Tannat, had better color and more phenolic diversity than varietal wines

Background: Elaborating red-wines from grape cultivars with different polyphenolic profiles could improve wine color and its phenolic-dependent characteristics

Read More

Can soil nitrate explain polyphenol and anthocyanin content in vineyard with similar available soil water regime? 

Nitrogen (N) is quite important nutrient in grapevine development and must quality, but under Mediterranean climatic conditions, available soil water (ASW) during grapevine development can also influence vigour and must quality. The aim was to determine the influence of soil nitrate (NO3-) availability on N foliar, yield, and must quality in vineyards with similar available water holding capacity (AWC). For this purpose, four cv. Tempranillo (Vitis vinifera L.) vineyards were selected. All of them are placed in Uruñuela municipality (La Rioja, Spain), separated less than 2.5 km and in a slope <1 %, in soils with similar soil chemistry properties and with similar rooting depth (ranging between 105 cm and 110 cm).

Read More